Prep time: 15 minutes
Cook time: 25-30 minutes
- 6 large potatoes (I used Yukon) peeled and cut into quarters
- 1 onion chopped
- 1-2 tbs. oliv e oil
- 3/4 cup all-purpose flour
- 1 tbs. potato starch
- 1/2 lb farmer cheese
- 1 egg
- Salt and pepper to taste
- Place potatoes in a pot and cover with water (about one inch over where the potatoes stop). Salt the water (about 2 tsp or to taste) and bring them to a boil. Cook 15-20 minutes or until a fork punctures throught the potatoes without any hesitation.
- Drain and mash the potatoes. Set aside to cool.
- In the meantime add in the olive oil and onions to a small frying pan. Keeping the heat on medium sautee your onions until slighlty golden. Set aside.
- Once potatoes are cooled add in farmers cheese and crumble it in (I use my hands).
- Add in flour, potato starch, egg, salt,and pepper and mix well. Once the mixture becomes one solid mixture you are done.
- On a lightly floured surface remove 1/3 of the mixture and start to form a rectangle about 1/2 thick. Dimensions will vary as potatoes vary in size. Watch my video to get a visual of how to form your rectangle. Once you have a smooth solid mixute take a knife and cut strips horizontally (about 1 1/2 inch). Then cut each strip into small rectangles (my mom cuts a small slit in the middle of each pierogi so I do too, but I don’t think this really does anything). Place each peace on a lighlty floured board and cover with a towel until you are done making all of the peirogi.
- In a medium sized pot add in water and salt (about 1 tsp) and bring up to a boil. Taking a few pierogis at a time throw into the boiling water. Once the pierogi floats to the top they are ready, this only takes about a minute so make sure to keep an eye on them.
- Remove from the boiling water and top with sauteed onions. ENJOY right away and go back for seconds!